The world according to Sven-S. Porst

start frying it slowly in oil and then add minced meat and squashed fermented black beans,

then slowly add sliced aubergines one by one

and fry them properly with plenty of ‘dark’ Chinese soy sauce. After having enough patience you’ll get a dish that looks a bit dark and messy and has some people claim it stinks. But for the lover of black beans it’s just a fantastic serving of aubergines with black bean sauce with perfectly cooked rice.

I hadn’t made this for ages now. And it was as nice as ever. I am indebted to my former Chinese flatmate Jenny for first cooking this for us and then showing me how to do it myself.